Mushrooms In Puff Pastry

This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 lb  mixed mushroom (oyster, Chanterelle, shitake...)
• 2  tablespoons  vegetable oil
• 2  shallots, chopped
•  salt
•  fresh ground pepper
• 1⁄4 cup cognac or 1⁄4 cup brandy
• 1  cup heavy cream
• 1  tablespoon unsalted butter, softened
• 1  tablespoon fresh chives, tarragon or 1  tablespoon basil
• 1⁄2  lemon, juice of
• 1  package frozen puff pastry (6 squares)

Directions

1. Saute mushrooms and shallots in oil until soft.
2. Season with salt and pepper.
3. Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
4. Stir in butter, herbs,and lemon juice.
5. Taste and season with additional salt and pepper if needed.
6. Bake the puff-pastry rounds or squares according to package directions.
7. Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
8. Place pastry tops on top and serve.
9. Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.